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New Nordic Carrot Cake

As I child I always loved carrot cake, with the cream cheese frosting, cinnamon spiced interior, and cute frosted carrots adorning the top of the cake. I will always love the classic American carrot cake, but it’s quite indulgent, so I’ve been searching for a healthy alternative, which I found in one of my favorite Danish cookbooks Aarstidernes Livretter.

Thirty minutes north of Copenhagen, is Aarstiderne at Krogerup, an organic farm with accompanying farm boutique where you can buy fresh, seasonal, organic produce. The Farm boutique is a recent addition; Aarstiderne started out delivering weekly fruit and vegetable boxes to your front door. Today they deliver to around 40,000 households in Denmark and 5,000 in Sweden. The weekly boxes come with exciting recipes, which they have compiled into the cookbook Aarstidernes Livretter.

New Nordic Carrot Cake Recipe

500g carrots, peeled and grated

150g raw sugar

200ml taste free oil (I used sunflower oil)

4 eggs

150g white flour

115g wheat flour

2 teaspoons vanilla sugar

3 teaspoons baking powder

1/2 teaspoon salt

100g raisins

50g hazelnuts or walnuts (I used hazelnuts)

Preheat oven to 185 celsius/365 fahrenheit

In a medium bowl whisk sugar and oil until combined, then whisk in eggs

To the sugar mixture add vanilla sugar and cinnamon.

In a large bowl combine flour, salt, and baking powder, then whisk in the sugar mixture until smooth.

Gently fold in the carrots (it seems like a lot of carrots but this is what makes the cake so moist) and lastly, fold in the hazelnuts and raisins

Pour the batter into two greased loaf pans and bake for 50-70 minutes, until a toothpick inserted in the center comes out clean